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Beef Stir Fry with Vegetables taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Heavy-on-the-Veggies Beef and Vegetable Stir Fry

A delightful beef stir fry filled with colorful, crisp vegetables and a savory sauce.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Pressure cooker for sautéing and pressure cooking

Ingredients
  

Ingredients

  • 12 ounces top sirloin trimmed and thinly sliced against the grain
  • 1 tablespoon cornstarch plus 1 tablespoon for sauce thickening
  • 1 tablespoon soy sauce plus another tablespoon for stir fry mix
  • 1 tablespoon Shaoxing wine secret weapon for flavor
  • ¼ teaspoon white pepper for mild heat
  • handful stir fry veggies broccoli florets, carrot strips, red onion, red bell peppers, mushrooms, napa cabbage, snow peas
  • 4 teaspoons grapeseed oil or any high smoke point oil
  • ¾ cup beef stock and 2 tablespoons oyster sauce for deep broth taste
  • 2 cloves garlic finely grated or chopped for aromatic punch

Instructions
 

Instructions

  • Start by mixing 1 tablespoon cornstarch, soy sauce, Shaoxing wine, and white pepper. Toss in your sirloin slices and let that marinate for at least 15 minutes. This step's gonna tenderize your beef real nice.
  • Heat up your pressure cooker on sauté mode, add 2 teaspoons of grapeseed oil. When it’s smoking hot, toss your marinated beef in. Stir-fry just 'til browned, about 2 or 3 minutes. Then scoop it out and set aside so it doesn’t overcook.
  • Now add the rest of your oil into cooker. Toss in the garlic first so it gets fragrant, then add all your sliced veggies. Stir frequently and let ’em soften but keep crunch, about 5–7 minutes.
  • Return beef to cooker, pour in beef stock, oyster sauce, extra soy sauce, and a splash more Shaoxing wine. Give all that a good stir so every bit’s coated.
  • Seal the lid, set for high pressure and cook for just 3 minutes to keep veggies lively. Wait for the cooker to reach full pressure which you’ll know from that familiar valve hiss.
  • Once cook time’s up, go for natural release. This part’s key to keep flavors locked while everything relaxes.
  • When the steam cues have mostly stopped, open lid carefully and hit sauté mode again. Mix 1 tablespoon cornstarch with a lil water into slurry and stir it in to thicken sauce up nice.
  • Give it another minute for sauce to thicken while stirring. Then serve over steaming rice or noodles, and sprinkle green onions or toasted sesame to jazz it up.

Notes

Serve over rice or noodles for a complete meal. Store leftovers in airtight containers and reheat gently to maintain texture.